Odd Pair: Cinnamon Buns & Pinot Noir

I have a love/ hate relationship with cinnamon buns. I would never consume the prepackaged kinds you get wrapped in cheap plastic at a grocery store, and I'm not even really that big of a cinnamon person in general, but there are moments when I wake up craving a hot cinnamon bun. I barely have had time to do any cooking lately, so I was excited to discover that master baker Chad Fry was serving up some hot buns over at Canopy.

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I took one home, and as I warmed it in the oven so that the soft aromas would permeate my kitchen, I popped open a bottle of 2008 Argyle Reserve Pinot Noir. A few years ago, I was fortunate enough to do a progressive tasting of Argyle's Oregon-based Pinot Noirs from 2000-2008, and the experience was one of the best I have had (memories of many more have been lost due to their proximity with said wine, but that's a given). I have been a huge fan of Argyle ever since.

This particular bottle has lusciously fruity notes of apple, raspberry and cherry, which I self-indulgently likened to having a fruit salad with my cinnamon bun. The earthiness was a charming complement to the sweet cinnamon, and the dryness of the wine paired nicely with the delicate pastry. Wine and pastry - who could ask for more?